Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies
نویسندگان
چکیده
منابع مشابه
Effects of Roasted Soybean Flour on Textural Properties of Rice Cookies
Changes in the textural properties of rice cookies as a result of using roasted soybean flour (RSF) as an additive were investigated in this study. RSF was replaced as 3, 6, 9, 12, 15 and 20% of 100 g of rice flour. The addition of RSF increased the hardness of dough and cookies as measured by texture analyzer (TA), whereas moisture content of dough and cookies decreased upon addition of RSF. F...
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ژورنال
عنوان ژورنال: Journal of the Korean Society of Food Science and Nutrition
سال: 2013
ISSN: 1226-3311
DOI: 10.3746/jkfn.2013.42.9.1426